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  • Seasonal recipe No 19 – Pasta with sweet leeks and mascarpone

    Posted on November 6th, 2009 Trish No comments

    Adapted from Jamie Oliver’s Naked Chef cookbook. Naturally Jamie makes his own pasta – pappardelle (broad, wavy-edged pasta) – but shop-bought tagliatelle or linguine will work just as well for this simple dish.

    Serves 4leeks-camel csa 06-11-09

    Preparation: 5 minutes
    Cooking: 15 minutes

    1 small knob of butter
    1 tbsp olive oil
    4 medium leeks, trimmed, washed and sliced at an angle
    1 clove of garlic, finely chopped
    salt and freshly ground pepper
    200g mascarpone
    455g pasta
    1 handful grated parmesan cheese

    Put the butter and olive oil into a semi-hot, thick-bottomed pan, add the leeks and gardlic, with a -pinch of salt, and gently sweat, without colouring, for about 5-10 minutes with a lid on, until the leeks are soft and sweet. Add the mascarpone. Let this gently melt into the leeks, creating a semi-thick sauce. Taste for seasoning.

    Meanwhile cook the pasta in boiling, salted water until al dente. Toss gently in the sauce (if it seems slightly thick, add a little of the cooking water from the pasta). The sauce should perfectly coat the pasta. Serve sprinkled generously with parmesan.

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